Beet Salad With Ricotta Salata And Black Olive Croutons Recipes

BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS

Beet Salad with Ricotta Salata and Black Olive Croutons image

Provided by Barbara Lynch

Categories Salad Cheese Leafy Green Olive Vegetable Side Roast Vegetarian Beet Fall Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

For croutons
2 tablespoons prepared black olive paste (not tapenade)
1 tablespoon extra-virgin olive oil
2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)
For salad
3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch
3 ounces frisée (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)
1/4 pound ricotta salata
For vinaigrette
1/3 cup finely chopped shallot
1 1/2 tablespoons whole-grain mustard
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
3 tablespoons grapeseed oil

Steps:

Make croutons:
Put oven rack in middle position and preheat oven to 400°F.
Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
Roast beets for salad:
Increase oven temperature to 425°F.
Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
Make vinaigrette while beets cool:
Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
Assemble salad:
Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.

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